Wednesday, December 25, 2013

Roasted Beef Tenderloin

This show stopping Beef Tenderloin Roast is the perfect choice for a special celebratory dinner or holiday meal. 

My husband loves to experiment with different spices for rub combinations. He's crafted a variety of them over the years, but he made this one especially for a Beef Tenderloin Roast. It turned out AH MAZ ING! Serve with Smashed Baked Potato Casserole, baked potatoes, or your choice of sides.

One - 2 1/2 lb. beef tenderloin
1 tbsp. olive oil

2 tbsp. course-ground black pepper
1/2 tbsp. course sea salt or Himalayan salt (or to taste)
1 tsp. ground mustard
1 tsp. oregano leaves
1 tsp. dried thyme leaves
1 tbsp. fresh chopped rosemary
3 fresh cloves garlic, minced (or use minced garlic in a jar)
Mix all together and allow to sit several hours to marry the flavors. 
Cover beef tenderloin with rub (above) liberally coating all sides of the beef.

2 tbsp. butter, melted
3/4 cup sour cream
3 ounces cream cheese
2 ounces bleu cheese crumbles
1 tsp. multi-blend cracker pepper
2 tbsp. white wine

In a small sauce pan over medium heat, melt butter; stir in sour cream, cheeses and cracker pepper and stir until melted. Add white wine while whisking sauce and continue mixing until smooth.

Method for Roasted Beef Tenderloin
Add olive oil to a heavy fry pan (one safe for oven use as well). Heat over high to med-high heat; add beef tenderloin covered with rub and sear on each side 1 1/2 minutes per side.

Remove pan from heat and place in oven at 425 for 30 minutes. Test for desired doneness (130 medium rare/140 medium) with an instant read thermometer.  Remove roast from pan and allow to stand 15 minutes before carving.

Serve Roasted Beef Tenderloin topped with sauce, a side of Smashed Baked Potato Casserole, and your choice of steamed fresh vegetables or a side salad.

Yield: 4 servings



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